This peach and goat cheese salad is made with spinach, arugula, basil, and a super simple balsamic vinaigrette dressing. This easy recipe comes together in 15 minutes and is a delicious and nutritious way to use up those summer peaches.
Join me in celebrating summer peaches with this peach and goat cheese salad. This is the epitome of a light, refreshing summer salad. It combines creamy goat cheese, juicy peaches, and toasted almonds all tossed in a sweet and tangy homemade vinaigrette.
And if this salad isn't reason enough to enjoy all those fresh peaches, you should also try my peach overnight oats, peach banana smoothie, and peach and blueberry crisp.
Why You'll Love this Salad
- Quick & easy - Like my cucumber radish salad, this salad takes just minutes to whip together and doesn't require any cooking!
- Customizable - From swapping out the goat cheese to adding additional fruit, there are many ways to customize this to your liking.
- Fresh basil - The addition of fresh basil takes this salad to a whole new level.
- Dietary friendly - Gluten free, grain free, and can easily be made dairy free
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Ingredient Notes
- Spinach and arugula - These are my greens of choice for this salad, but any mixed greens, or just spinach or arugula can be used.
- Peaches - Fresh peaches or nectarines can be used. Do not use frozen.
- Honey - Used for the dressing - if you need this to be vegan, you can use pure maple syrup it its place.
- Extra-virgin olive oil - I recommend a good quality extra-virgin olive oil. Both from a purity stand point and health benefits.
A complete list of ingredients and amounts can be found in the recipe card below. Here are some specific notes to help with selecting ingredients.
Add-ins & Variations
Nuts. Feel free to swap the toasted almonds for toasted pecans or walnuts (I recommend still toasting them as it adds a nice crunch and brings out the natural flavors in the nuts).
Cheese. If goat cheese isn't your thing, try mozzarella balls or feta cheese. Or skip the cheese all-together.
Veggies. Add in additional vegetables - I recommend cucumbers or beets.
Fruit. Add additional fruits, such as blueberries or avocado (yes, avocado is a fruit!).
Quinoa. Add in 1 cup cooked quinoa for a heartier salad.
Assembling Peach & Goat Cheese Salad
Step 1: Start by roasting the almonds. Heat a skillet over medium-low heat and add the slice almonds. Stir frequently, until toasted - this should only take 2-3 minutes.
Step 2: Make the balsamic vinaigrette. Add all dressing ingredients to a mason jar, or other air-tight container. Cover and shake until combined.
Step 3: Assemble the salad. Start by placing the mixed greens on a plate or in a shallow bowl. Drizzle half the dressing over the greens and gently toss to coat. Top greens with salad ingredients and drizzle with remaining dressing.
Expert Tips
- Use peaches that are firm, yet slightly soft to the touch. Overripe peaches might end up being too mushy for the salad.
- Toss the spinach and arugula mix with half of the dressing before adding the salad toppings. Drizzle the rest over the top before serving.
- Serve in a shallow bowl or on a large plate. This will prevent all the toppings from weighing the greens down.
- Grill the peaches to bring out more natural sweetness and flavor. Cut peaches in half, take out the pit, brush with a little extra-virgin olive oil and grill over medium heat for 2-3 minutes.
Serving Suggestions
Make this peach and goat cheese salad part of a nutritious & filling meal by pairing it with your favorite protein. Air fryer frozen salmon, cilantro lime chicken, turkey burgers, or pulled pork sandwiches are all great options.
Or serve it for a brunch alongside sweet potato quiche or a vegetable frittata.
Peach and Goat Cheese Salad
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Equipment
- 1 large serving plate or bowl
- 1 mason jar, or small bowl (to make the dressing)
Ingredients
For the Salad
- 5 oz spinach and arugula mix
- ½ cup sliced almonds
- 3 fresh peaches, pitted and sliced
- 3-4 oz goat cheese, crumbled
- 8 large leaves of basil, chopped
- ¼ red onion, thinly sliced
For the Balsamic Vinaigrette
- ¼ cup extra-virgin olive oil
- 2 tbsp. balsamic vinegar
- 1 tbsp. honey
- 1 tsp. Dijon mustard
- ¼ tsp. fine sea salt
- ⅛ tsp. ground pepper
Instructions
- Place the spinach and arugula in a large shallow bowl or on a serving plate.
- Next, toast the almonds. Heat a small pan over medium-low heat and add sliced almonds. Stir frequently, until lightly toasted and fragrant. This should only take 2-3 minutes. Remove from heat.
- Make the dressing. Combine all dressing ingredients in a mason jar, cover, and shake vigorously until combined (alternatively, you can add all ingredients to a small bowl and whisk together). Toss the spinach and arugula with ½ of the prepared dressing.
- Evenly place the sliced peaches, goat cheese crumbles, basil, onion, and toasted almonds on top of the salad greens. Drizzle with additional vinaigrette to taste (you may not need all of it) and serve immediately. Enjoy!
Notes
- If you're making the salad in advance, do not add the dressing until right before serving.
- Use a large serving platter or shallow bowl to prevent all the toppings from weighing down the greens.
- Leftovers can be stored in the fridge for 2-3 days (note that the toppings may get soggy as they sit).
Nutrition
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